Recipe of the Month : Seared Sea Scallops
Seared Sea Scallops
courtesy of Marc Zimmerman, Account Executive at Boston Showcase Company and former chef
Ingredients
12 oz. Dry Pack Day Boat Scallops, U12 or larger
1 ea. Avocado
4 oz. Bacon
Half of a medium sized onion
6 cloves garlic
4 Creamer Potatoes (golf ball sized)
Half cup of mushrooms
1 ea. Jalapeño
1 ea. Cob of corn
2 ea. Roma tomatoes
16 oz. White Wine
2 oz. Butter
Fresh Parsley
Preparation
Dice bacon, potato, tomatoe and onion
Chop or mince garlic
Clean and slice mushrooms
Finely dice Jalapeño
Cut the kernels off the corn
Chop parsley
Clean scallops
Directions In one pan over medium heat:
- Render bacon (cook until crisp on low heat)
- Add onions and garlic and sweat
- Add potatoes and cook until they start to brown
- Add mushrooms and season everything with salt and pepper
- Once mushrooms are par cooked add jalapenos and corn
- Add tomatoes
- Add wine, enough to finish cooking the potatoes
In a separate pan, sear scallops in oil when potatoes are almost done and wine is almost cooked off.
Once wine is almost all gone and potatoes are fully cooked, add butter and parsley. Remove from heat and mix until butter is fully melted and season to taste.
Plate and garnish with fresh avocado.
November 2010- Allandale Farm Sugar Pumpkin Risotto from 51 Lincoln Restaurant in Newton
December 2010- Pretzel Crusted Crab Cake from Stephanie's on Newbury in Boston
January 2011- Chocolate Mousse from Boston Showcase Company
February 2011- Butternut Squash Gnocchi with a Sage and Walnut Pesto from Tomasso Trattoria in Southboro
March 2011- White Gazpacho from Cuchi Cuchi in Cambridge
April 2011- Lemon Chicken from Fiorella's in Newton
May 2011 - North Atlantic Halibut with Shaved Fennel, Grapefruit, Grilled Red Onion and Green Olive from the University Club of Boston
June 2011 - Betty's Iced Tea with a Twist from Boston Showcase Company
July 2011- Pan Seared Salmon Milanese from Cafe Rossetti's in Winthrop
August 2011 - Clams Casino from Porthole Restaurant in Lynn
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